So my boys definitely think this is “the most wonderful time of the year” because I bake at least 5 different kinds of Christmas cookies. I’ve got it down pat now. It takes me two days. Three kinds in one day and then the two harder batches – the family pecan crisps and the sugar cookies – on the other day.
Most are my Mom’s recipes, this one included with a really stupid name. But the cookies are really, really good. Okay, so the recipe calls for processed things, usually a no-no for me, but at Christmas, I give in. Here goes.
HELLO DOLLY SQUARES (I told you the name was lame)
Makes 4 dozen
1/2 cup unsalted butter
1 1/2 cups of graham cracker crumbs (about 1 1/2 packs, grind in food processor)
1 – 14 oz. can of Eagle Brand or Magnolia sweetened condensed milk
1 – 6 oz. package of semi-sweet chocolate chips
1 – 3 1/2 oz can of flaked coconut
1 cup chopped pecans
Pre-heat oven to 350 degrees. In a 13” x 9” glass Pyrex pan, place the stick of butter and put the pan in the oven to melt the butter. Watch it so that the butter just melts and doesn’t boil. Remove pan from oven with the melted butter and swirl around, up the sides of the pan 1/2” and set on a level surface. Sprinkle graham cracker crumbs evenly all over the bottom surface. Pour on the Eagle Brand milk evenly all over the crumbs. Top evenly with the coconut, chocolate chips and chopped nuts. Press down gently on the top surface.
Bake for 25 – 30 minutes or until lightly browned. Cool thoroughly before cutting. Store in a wax paper lined tin at room temperature.